AUTHENTIC THAI GREEN CURRY
This is a classic Thai green curry (kaeng kiau wan) and my favorite curry of all time! You can substitute chicken or tofu for the pork, but make sure you serve it with lots of jasmine rice.
Provided by Toi
Categories World Cuisine Recipes Asian Thai
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
- Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.
Nutrition Facts : Calories 638.1 calories, Carbohydrate 15 g, Cholesterol 37.1 mg, Fat 65.3 g, Fiber 4.1 g, Protein 24 g, SaturatedFat 41.2 g, Sodium 743.7 mg, Sugar 5.4 g
THAI CURRY
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large saucepan, bring the coconut milk, chicken broth and curry paste to a boil over medium-high heat, whisking until smooth, about 2 minutes. Add the carrot, red pepper, onion, corn, chile, basil, lime leaves and fish sauce. Bring to a simmer, cover the pan and cook for 30 minutes, or until the vegetables are tender.
- Add the shrimp, snap peas and half of the noodles (reserve the remaining noodles for frying). Simmer, uncovered, until the shrimp are cooked through, 5 to 7 minutes. Remove and discard the lime leaves and basil sprigs.
- Pour the canola oil into a large, wide saucepan fitted with a deep-fry thermometer. Heat the oil to 350 degrees F. Add the reserved noodles and fry them until crispy, about 20 seconds. Drain on paper towels.
- Ladle the curry into four bowls. Garnish with cilantro and peanuts and serve.
THAI CHICKEN CURRY
It's not just about cook time-one-pot meals also equal easy cleanup.
Provided by Bon Appétit Test Kitchen
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in a large heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute. Add carrots, onion, and pepper and cook, stirring occasionally, until onion is translucent, about 10 minutes.
- Add potatoes, chicken, coconut milk, and 1 1/2 cups water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes. Divide curry among bowls and top with herbs.
THAI RED CURRY
No matter how hard I tried, I could never recreate the vivid, vivacious flavors of Thai curries at home. It wasn't until I was invited to a cooking class at the Thai Embassy in Los Angeles that I learned two of the secrets: "cracking" the coconut cream that accumulates at the top of the can of full-fat coconut milk (cooking out all the moisture so that the oil separates from the solids); and "blooming" the curry paste in the cracked coconut cream so that all those sleepy flavors of chiles and floral aromatics come back to life. With just these two techniques, my curries have gone from ho-hum to high-octane!
Provided by Aarti Sequeira
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Add 1 cup water to an electric pressure cooker and add the rack. Put the kabocha squash on the rack and follow the manufacturer's guide for locking the lid. Set to pressure cook on high for 3 minutes. Follow the guide again for releasing pressure, then carefully remove the lid. Remove the squash from the pressure cooker and set aside until ready to use.
- Heat a large skillet over medium-high heat and add the oil. Once the oil is hot, add the mushrooms and saute until lightly browned, about 10 minutes. Remove from the skillet and set aside until ready to use.
- Set the same large skillet over medium-low heat. Carefully scoop the coconut cream (the thick, almost solid white stuff) out of the can of coconut milk into the skillet. Set aside the remaining liquid in the can. Cook the coconut cream until it resembles yogurt and is sizzling around the edges, about 5 minutes. Add the curry paste, ginger and garlic. Turn the heat up to medium. Saute until the paste has deepened in color and the oil starts to separate from the paste, 3 to 5 minutes.
- Pour in the chicken broth, sugar, remaining canned coconut liquid and 1 teaspoon fish sauce. Taste; add more fish sauce if it's not salty enough. Stir well and bring to a boil. Add the squash, mushrooms and green beans. Stir well and turn the heat to low. Simmer until the green beans are cooked through, about 15 minutes.
- Finish with the lime zest, a squeeze of the lime wedge and the basil. Serve over rice.
AMERICAN KITCHEN CLASSIC BASIC THAI CURRY
Thai curries are brilliant combinations of curry paste, coconut milk, vegetables, and meat, seafood or tofu, punctuated by intoxicating fresh herbs. The flavors are exotic, but they're surprisingly quick to cook (15 minutes maximum) with a nearly identical technique, so they're easy to customize to your own taste with ingredients found in most supermarkets. Have fun mixing and matching to your favorite style of curry.
Provided by Member 610488
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Read the method from start to finish and then choose and prep your ingredients.
- Curry Base: Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top). In a 3-4 qt saucepan or wok over medium heat, simmer 1/2 cup of coconut milk, stirring occasionally until reduced by half (3-5 minutes). It will get very thick and shiny and may or may not separate-either is fine.
- Add your choice of curry paste, whisk well and cook, continuing to whisk, for 1 minute. Whisk in the broth and the remaining coconut milk. Bring to a simmer over medium-high heat.
- Aromatics/Simmer: Add your choice of aromatics, proteins, vegetables and fruits as well as the brown sugar and fish sauces to the simmering sauce. Be aware that some ingredients take longer than others to cook. Add the ingredients in stages, as listed in the next step.
- When the aromatics are added, also add your choices of chicken, pork, carrots, onions, eggplant, green beans, Chinese long beans and Kabocha squash.
- Two minutes later, add your choices of beef, large shrimp, tofu, asparagus, mushrooms, baby corn, green papaya, cabbage, bell peppers, and sugar snap peas.
- One minute later, add your choices of scallops and firm white fish.
- One minute later, add your choice of squid, cherry tomatoes, bamboo shoots, snow peas, pineapple and bok choy.
- Cook for one to two minutes more and check for doneness. The meat, chicken or seafood should be cooked through and the vegetables should be tender-crisp.
- Remove the curry from the heat and season to taste with the brown sugar and fish sauce. Add a stir-in of your choice. Transfer to a serving bowl or serve right from the pot.
- Remove the aromatics before serving or tell the guests to eat around them. Serve with your choice of garnishes. The curry can be eaten as is or served with hot cooked rice.
Nutrition Facts : Calories 704.5, Fat 34.7, SaturatedFat 21.1, Cholesterol 85, Sodium 330.8, Carbohydrate 75.2, Fiber 4.4, Sugar 66.4, Protein 25.4
BASIC CURRY
This is a very simple curry. You can add any vegetable that you like. I found this recipe on the post punk kitchen and changed it a bit. You can add only half a lemon juice if you don't like a strong tart flavor. Throw in your favorite vegetable (eggplant, sweet potato, pepper, etc.)
Provided by Dina Cohen
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute the onions for a few minutes until lightly browned.
- Add the garlic and ginger and fry for a few more minutes. Add the curry powder.
- Add the lemon juice with the stock and coconut milk.
- Add the tofu.
- Bring to the boil and then simmer gently uncovered for about 30 minutes or until the sauce has thickened.
- Serve over basmati rice.
Nutrition Facts : Calories 224.4, Fat 14.3, SaturatedFat 10.2, Sodium 21.5, Carbohydrate 21, Fiber 4.2, Sugar 6.6, Protein 8.3
More about "american kitchen classic basic thai curry recipes"
TOP 14 CLASSIC THAI FOOD DISHES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 3 mins
- Thai Chicken Satay. If you've never had the real stuff, then you'll fall in love with this special Thai chicken satay recipe. Strips of chicken or beef are marinated in a special Thai paste, then skewered and grilled or broiled.
- Thai Mini Shrimp Lettuce Wraps. Each mini wrap provides a burst of Thai flavors that hit different parts of the palate all at once. It's based on the traditional Thai appetizer miang kum.
- Tom Yum Soup With Coconut Milk (Tom Khaa) This delicious soup might even be good for what ails you. It's a version of Tom Yum Goong, which is basically Tom Yum soup but with a little coconut milk added for thickness and flavor.
- Larb Gai Thai Chicken Salad. Larb Gai is a classic, traditional Thai dish that is made with pork in Thailand, but this recipe uses chicken. Fresh mint is a key ingredient.
- Thai Waterfall Beef Salad. It's called waterfall beef because of the splashing sound of juices on the hot grill. The beef is sliced thinly and served with a mixture of salad greens and fresh papaya along with a special Thai dressing.
- Green Papaya Salad (Som Tam) This is the most popular salad in Thailand, perhaps because it's low in calories but packed with flavor and crunch. Cooked shrimp, crab meat, or cashews can be added, or enjoy it with a bowl of sticky rice.
- Thai Weeping Tiger Beef. The tiger is crying either from the chilies or because a hunter killed his cow. For this dish, you'll marinate the beef and quickly broil it to medium-rare before slicing and serving it with a side sauce.
- Thai Green Curry. Chunks of tender chicken are simmered in a homemade green curry sauce along with your choice of vegetables in this gourmet-style recipe.
- Thai Panang Curry. Panang curry features warm, rich flavors from Malaysia, Burma, and even India. It's a beautiful red curry usually made with chicken. While there are a lot of ingredients, you'll be processing them together and they will give it the complex flavor.
- Classic Yellow Curry Chicken. This classic yellow curry hearkens back to the marketplaces and streets of Bangkok. It's made with chunks of chicken and potatoes with prepared curry powder or you can make your own curry powder.
QUICK AND EASY THAI RED CURRY - ERREN'S KITCHEN
From errenskitchen.com
EASY THAI RED CURRY - DAMN DELICIOUS
From damndelicious.net
AUTHENTIC THAI GREEN CURRY RECIPE (แกง ... - EATING THAI …
From eatingthaifood.com
THE ULTIMATE GUIDE TO THAI CURRIES - INQUIRING CHEF
From inquiringchef.com
THAI RED CURRY WITH BAMBOO SHOOTS - AUTHENTIC THAI …
From thaicookbook.tv
THAI CHICKEN CURRY - WELL PLATED BY ERIN
From wellplated.com
THAI KITCHEN GLUTEN FREE GREEN CURRY PASTE, 4 OZ - AMAZON.CA
From amazon.ca
Reviews 311
THAI KITCHEN, PREMIUM AUTHENTIC CURRY PASTE, RED, 992G - AMAZON.CA
From amazon.ca
Reviews 517
14 ESSENTIAL INGREDIENTS FOR COOKING THAI FOOD AT HOME | TASTING
From tastingtable.com
HOW TO MAKE PERFECT THAI GREEN CURRY | FOOD | THE GUARDIAN
From theguardian.com
SIMPLE THAI CHICKEN CURRY - EVERYDAY READING
From everyday-reading.com
AL'S BASIC CHICKEN CURRY - AL'S KITCHEN - YOUTUBE
From youtube.com
THAI GREEN CURRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CURRY NOODLES WITH CHICKEN (KUAI-TIAO KAENG SAI KAI) FROM …
From seriouseats.com
45 THAI RECIPES THAT ARE EVEN BETTER THAN TAKEOUT - TASTE OF HOME
From tasteofhome.com
AUTHENTIC THAI RED CURRY RECIPE - CANADIAN COOKING ADVENTURES
From canadiancookingadventures.com
THAI CURRY MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
THAI CHICKEN CURRY {SLOW COOKER OR INSTANT POT METHOD}
From cookingclassy.com
10 ESSENTIAL INGREDIENTS OF THAI COOKING - EATINGWELL
From eatingwell.com
THAI GREEN CURRY RECIPE – HOW TO PREPARE THE AUTHENTIC STYLE
From tasteasianfood.com
THAI FOOD GUIDE FOR BEGINNERS - KITCHEN UNITED
From kitchenunited.com
TOP THAI CURRY DISHES TO TRY IN THAILAND - TRIPSAVVY
From tripsavvy.com
20 AUTHENTIC THAI CURRY RECIPES (+ EASY DINNER IDEAS)
From insanelygoodrecipes.com
THE BASIC INGREDIENTS FOR AUTHENTIC THAI COOKING - ASIAN INSPIRATIONS
From asianinspirations.com.au
30 OF THE BEST THAI FOODS & DISHES YOU ABSOLUTELY HAVE TO TRY
From asiahighlights.com
THAI YELLOW CURRY | RECIPETIN EATS
From recipetineats.com
THAI CHICKEN CURRY - IFOODREAL.COM
From ifoodreal.com
HOW TO: MAKE THAI CURRIES - RACHEL COOKS THAI
From rachelcooksthai.com
A GUIDE TO THE BEST THAI CURRY DISHES | ASIA HIGHLIGHTS
From asiahighlights.com
HEALTHY THAI CURRY RECIPES - EATINGWELL
From eatingwell.com
SIMPLE THAI CURRY - FOOD24
From food24.com
THAI COOKING BASICS - THE SPRUCE EATS
From thespruceeats.com
THAI RED CURRY - THAI KITCHEN
From mccormick.com
THAI FOOD GUIDE | THE 30 BEST TRADITIONAL FOODS IN THAILAND
From foodandroad.com
A GUIDE TO THAI CURRY VARIETIES - SERIOUS EATS
From seriouseats.com
32 EASY THAI RECIPES TO TRY AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
BASIC THAI RED CURRY - (T)RUE STORY
From ruestory.com
CLASSIC THAI CHICKEN CURRY - YOUTUBE
From youtube.com
THAI CURRY BASICS: MAKE THE BEST THAI CURRY AT HOME - CLASSIC THAI …
From eatwithfish.com
#curries #weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #seafood #asian #thai #easy #diabetic #vegetarian #dietary #stir-fry #comfort-food #meat #taste-mood #technique #from-scratch
You'll also love